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Khaman Dhokla

Dhokla

Khaman Dhokla is a beloved Gujarati delicacy known for its incredibly soft, fluffy, and spongy texture. This light and savory steamed cake is traditionally made from gram flour (besan) and is prized for its delicate flavor and airy crumb. Unlike traditional versions that require lengthy fermentation, this foolproof shortcut recipe delivers the same signature texture and taste without the need for overnight resting, making it quick and convenient to prepare. Finished with a fragrant tempering of mustard seeds, green chilies, and curry leaves, Khaman Dhokla is a popular snack, breakfast dish, or tea-time treat that perfectly showcases the vibrant flavors of Gujarati cuisine.

Cooking Method: ,
Cuisine: ,
Courses: ,
Difficulty: Beginner
Servings: 4
Best Season: Suitable throughout the year
Description

Khaman Dhokla is a beloved Gujarati delicacy known for its incredibly soft, fluffy, and spongy texture. This light and savory steamed cake is traditionally made from gram flour (besan) and is prized for its delicate flavor and airy crumb. Unlike traditional versions that require lengthy fermentation, this foolproof shortcut recipe delivers the same signature texture and taste without the need for overnight resting, making it quick and convenient to prepare. Finished with a fragrant tempering of mustard seeds, green chilies, and curry leaves, Khaman Dhokla is a popular snack, breakfast dish, or tea-time treat that perfectly showcases the vibrant flavors of Gujarati cuisine.

Ingredients
    For the Dhokla Batter
  • 1.5 cup Gram flour (Besan)
  • 1 tbsp Semolina (Rava/Sooji)
  • 1 tbsp Sugar
  • 1 tsp Salt
  • 1/4 tsp Turmeric powder
  • 1 tsp Ginger-green chili paste
  • 1.5 tsp Lemon juice (or 1 tsp citric acid)
  • 1 tbsp Oil
  • 1 tsp Eno fruit salt
  • 1 cup Water
    • For the Tempering & Syrup
  • 1 tbsp Oil
  • 1 tsp Mustard seeds
  • 1 tsp Sesame seeds
  • A pinch Asafoetida (Hing)
  • 12 Curry leaves
  • 4 Green chilies (slit lengthwise)
  • 2 tsp Sugar
  • 1 tsp Lemon juice
  • 1/2 cup Water
    • For Garnish
  • 2 tbsp Fresh coriander leaves
  • 1 tbsp Grated coconut (optional)
Instructions
  1. 1
    Prepare the Batter Base
    1. Sift the gram flour into a large mixing bowl to remove all hidden lumps.
    2. Whisk in the semolina, sugar, salt, turmeric powder, ginger-green chili paste, lemon juice, and oil.
    3. Add the water gradually while whisking continuously in one direction. Beat well for 4–5 minutes until the batter is smooth and airy. It should have a thick yet free-flowing pancake-like consistency.
    4. Cover and let the batter rest for 10 minutes.
  2. 2
    Set up the Steamer
    1. Add 2–3 cups of water to a large pot, steamer, or deep pan and bring it to a rolling boil over medium-high heat. Place a metal stand inside.
    2. Grease an 8-inch round cake tin or deep steel plate generously with oil. 
  3. 3
    Activate and Steam
    1. Just before placing the tin into the steamer, add the Eno fruit salt to the batter. Pour a teaspoon of water directly onto the Eno to activate it. 
    2. Whisk briskly with a light hand for 30 seconds. The batter will quickly froth up, turning pale and doubling in volume.
    3. Immediately pour the frothy batter into the greased tin.
    4. Place the tin on the stand inside the boiling steamer. Close the lid tightly and steam on medium-high heat for 15 minutes.
    5. Test readiness by inserting a toothpick into the center. If it comes out clean, it is done. Remove the tin and let it cool for 5 minutes before flipping it onto a plate. Cut into uniform squares.
  4. 4
    Tangy Tempering
    1. Heat 1 tablespoon of oil in a small pan. Add the mustard seeds and let them crackle.
    2. Toss in the sesame seeds, asafoetida, curry leaves, and slit green chilies. Saute for a few seconds until fragrant.
    3. Carefully pour in the water, add sugar, and a pinch of salt. Bring the mixture to a brief boil so the sugar completely dissolves.
    4. Turn off the heat and stir in the lemon juice.
  5. 5
    Finish and Serve
    1. Pour the warm sweet-tangy tempering liquid evenly over the warm cut dhokla pieces. This ensures the sponge fully absorbs the liquid and stays juicy.
    2. Garnish the top with freshly chopped coriander leaves and grated coconut.
    3. Serve fresh with spicy green mint-coriander chutney.
Read it online: https://indiafoodz.com/recipe/khaman-dhokla/